Air Fryer Chicken Rice Paper Dumplings
Air FryerAppetizersSnacksAsian Fusion

Air Fryer Chicken Rice Paper Dumplings

Recipe by AlexPrep: 25 minCook: 20 minTotal: 45 minServes 4Medium

Air fry doubled rice paper rolls of seasoned ground chicken at 180°C (350°F) for 20 minutes for a shatter-crisp shell and juicy center. Wrap the mirin-spiked chicken filling in two sheets of softened rice paper, roll in black and white sesame seeds, then snip into bite-sized pieces. They eat like little hot sushi rolls with chicken, the crackly sesame crust giving way to a tender filling you dunk in teriyaki.

Instructions

  1. 1

    In a bowl, mix ground chicken, chopped scallions, crushed garlic, cornstarch, a pinch of salt, and mirin until combined.

  2. 2

    Pour a splash of water and the soy sauce onto a wide plate for soaking.

  3. 3

    Dip one rice paper sheet in the liquid just until soft and pliable, then lay it flat on a board.

  4. 4

    Scoop the chicken filling in a line across the sheet and roll it up tight.

  5. 5

    Dip a second sheet and wrap it around the roll so the shell holds up and crisps in the air fryer.

  6. 6

    Roll each log in the black and white sesame seeds to coat all over.

  7. 7

    Snip each log into bite-sized pieces with scissors.

  8. 8

    Spray the air fryer basket well or line it with foil so the rice paper won’t stick.

  9. 9

    Air fry at 180°C (350°F) for 20 minutes until the shell is crisp and golden.

    20:00
  10. 10

    Serve hot with teriyaki sauce for dipping.

Watch the video

Play: Air Fryer Chicken Rice Paper Dumplings

Notes from our kitchen

The double wrap is the step we refuse to skip. One sheet blisters and tears in the air fryer, and the chicken juices leak into the basket. Two sheets give the roll a shell that holds together and crisps evenly. We also keep the soak short, a quick dip in the soy-splashed water until pliable, because oversoaked paper turns gluey and stretches when you roll.

At 180°C (350°F) we watch for the sesame coating to turn golden and the shell to sound dry when tapped, right around the 20 minute mark. If you rush the basket prep and skip the oil spray, the pieces weld themselves to the metal and the crust rips off when you lift them.

Variations

  • Oven method. No air fryer? Bake the sesame-coated pieces on a lined tray at 200°C (400°F) for about 20 minutes, turning once halfway, until the shell is crisp and golden.
  • Ground pork or turkey. Ground pork works well in place of chicken and stays a touch juicier. Turkey is leaner, so keep the mirin and cornstarch in the mix to hold moisture.
  • Dipping sauce swap. Instead of teriyaki, stir soy sauce with a little rice vinegar and a pinch of sugar for a sharper dip that cuts through the rich filling.
  • Make ahead. Roll, coat, and snip the pieces up to a few hours ahead. Hold them uncovered on parchment in the fridge, then air fry straight from chilled just before serving.

Frequently Asked Questions

Why isn’t my rice paper crispy in the air fryer?

Double the wrap and oil the basket. Use 2 sheets of rice paper per roll so the shell stays sturdy, and spray the basket well or line it with foil so the paper can’t stick and tear. Air fry the full 20 minutes at 180°C (350°F) until shatter-crisp.

Can I make these chicken rice paper dumplings ahead?

Assemble the rolls and snip them, but air fry just before serving so the shell stays crisp. Hold sesame-coated pieces uncovered on parchment in the fridge for up to a few hours, then air fry straight from chilled at 180°C (350°F) for 20 minutes.

What can I swap for mirin in the chicken filling?

Use 2 tablespoons of sweet rice vinegar, or mix 1 tablespoon rice vinegar with 1 teaspoon sugar to mimic mirin’s sweet-umami balance. Dry sherry or seasoned rice vinegar also works without throwing off the cornstarch-bound chicken filling.

Related Recipes